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Page 1
Olive Oil Waste as a Source of Functional Food Ingredients: Assessing Polyphenolic Content and Antioxidant Activity in Olive Leaves.
Foods. 2024 Jan 6;13(2):189. doi: 10.3390/foods13020189.
Foods. 2024.
PMID: 38254490
Free PMC article.
Exploring the Nutritional and Bioactive Potential of Olive Leaf Residues: A Focus on Minerals and Polyphenols in the Context of Spain's Olive Oil Production.
Ronca CL, Duque-Soto C, Samaniego-Sánchez C, Morales-Hernández ME, Olalla-Herrera M, Lozano-Sánchez J, Giménez Martínez R.
Ronca CL, et al.
Foods. 2024 Mar 28;13(7):1036. doi: 10.3390/foods13071036.
Foods. 2024.
PMID: 38611342
Free PMC article.
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Assessment of In Vitro Bioaccessibility of Polyphenols from Annurca, Limoncella, Red Delicious, and Golden Delicious Apples Using a Sequential Enzymatic Digestion Model.
Graziani G, Gaspari A, Di Vaio C, Cirillo A, Ronca CL, Grosso M, Ritieni A.
Graziani G, et al.
Antioxidants (Basel). 2021 Mar 30;10(4):541. doi: 10.3390/antiox10040541.
Antioxidants (Basel). 2021.
PMID: 33808499
Free PMC article.
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